Stone Crab Salad

Recipe courtesy of Moore's Everglades Kitchen

Show: FoodNation With Bobby FlayEpisode: Everglades, Florida

Recipe categories: Crab, Shellfish, Celery,
more
- Dish : Salad
- Occasion : Easter , Thanksgiving
- Who's Dining : For a Crowd
- Season : Fall , Spring , Summer , Winter

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ratings & reviews(5)

Rated 4 stars out of 5

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Total Time:: 50 min
Prep: 20 min
Inactive: 30 min

Yield:: 18 to 20 appetizers

Level:: Easy

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Ingredients

1 1/2 pounds picked stone crab meat
4 ounces chopped onion
4 ounces chopped celery
Pinch fresh chopped cilantro leaves
Mayonnaise, for binding
Serving suggestion: assorted crackers

Directions

In a medium mixing bowl, combine all ingredients, using just enough mayonnaise to hold everything together. Place in a serving bowl and chill for at least 30 minutes. Serve with your favorite crackers as an appetizer.

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Read all 5 reviews

By mayito

Pembroke Pines, FL

on February 16, 2009
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I love this dip, but I put the half of the cellery, and litle bit of salt and pepper.. You cant use canned, its better to buy the stone crab cooked.

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By nyclatinlefty_1...

Jamaica/NYC, NY

on February 06, 2009
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This is an easy and simple recipe and easily became a party favorite.

I added (canned small shrimps, or buy the cooked cocktail shrimps cut into small pieces (to save time to the mixture. I also added diced, long green onions, green Tabasco sauce (add dash to flavor, and a little tarter sauce for an extra kick to the mix. Instead of crackers, try serving on toasted bread with olive oil (or butter then rubbed with garlic. If you want you can toast or heat up the garlic afterwards and serve for extra flavor without it being too hot. Needless to say that it didn't last for long.

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By aliivie_6862004

Pueblo West, CO

on December 14, 2006
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This recipe is so simple to make and absolutely terrific!!! It was a hit at my New Years Party last year.

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